Polish Doughnuts Recipes
POLISH DOUGHNUTS - PACZKI
There are many recipes for Paczki. Some call for 10-20 egg yolks, grated orange or lemon rind, cream, rum or vodka. This is a simplified version flavored with mace. My Polish grandmother made her own plum jam from the trees in her yard but you can use your favorite. Posted by request. Prep time is estimated and includes rising time.
Provided by Lorac
Categories Yeast Breads
Time 3h10m
Yield 30 doughnuts
Number Of Ingredients 13
Steps:
- Scald milk and allow to cool to lukewarm, add yeast and stir.
- Beat sugar and butter until fluffy, add eggs, salt, vanilla and mace.
- Add flour and yeast-milk gradually, beating well.
- Cover and let rise in a warm place until doubled in bulk.
- Punch down and let rise again.
- Roll out dough, on a floured surface, 3/4 inch thick.
- Cut out 1 1/2 inch circles.
- Top half of the circles with 1 tsp jam, cover with the remaining circles and seal edges.
- Heat oil mixed with 1 tbls water to 375°F.
- Fry, turning once, to a medium golden brown.
- Drain on paper towels and sprinkle with sugar.
Nutrition Facts : Calories 125.1, Fat 4.3, SaturatedFat 2.5, Cholesterol 34.9, Sodium 108.7, Carbohydrate 18.5, Fiber 0.6, Sugar 3.4, Protein 3
POLISH PRE-LENTEN JELLY DOUGHNUTS: PACZKI
Provided by Food Network
Categories dessert
Time 1h11m
Yield About 9 dozen paczki
Number Of Ingredients 14
Steps:
- Mix all ingredients, except vegetable oil together in a large mixer fitted with a dough hook for 11 to 12 minutes or until dough reaches 78 degrees F. Set dough aside to rise for 30 to 45 minutes.
- Divide and round dough into golf ball-sized pieces, put onto sheet pan and proof until the balls grow to around the size of soft balls, about 30 to 45 minutes.
- Preheat a fryer to 360 degrees F.
- Deep fry in vegetable oil until golden brown. Cool. Using a piping bag fitted with a plain tip, fill with your favorite preserves and top with powdered sugar.
PULASKI'S FAVORITE PONTSHKI ( POLISH DOUGHNUTS)
Way back on Shrove Tuesday, the day preceding Ash Wednesday, the Poles celebrate the last day of parties & festivals by baking & serving "pontshki". This was My Polish Grandmothers recipe. Never Made it--it is very time consuming ! I like this recipe because the doughnuts you get now are nothing like these! The old way is the best way & Taste a whole lot better! Never made these so have no Idea on cooking time or Prep time may be around 60 to 65 because of the yeast & dough rising time?
Provided by Poker
Categories Yeast Breads
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Mix crumbled yeast cake in lukewarm milk. Add the smaller amount of flour & set to rise in a warm place, covered with warm cloth, 20-25 minutes.
- Stir butter, lemon rind (optional) sugar, mace or nutmeg & salt together.
- Add the warm flour & egg yolks.
- Mix this with yeast sponge & add enough lukewarm milk to make a dough as thick as bread dough.
- Add butter, melted & cooled, & beat thoroughly for 10-15 minutes or until bubbles appear on surface of dough.
- Cover& allow to rise about 20 minutes, then mix it lightly again.
- Flour a board & take out small portions at a time.
- Roll out to 1/3-inch thickness & cut in 2 to 2- 1/2 inch rounds.
- For filling, use prune jam, marmalade or jelly.
- Place filling in center of each dough round, leaving enough space around filling to press down & top round.
- Wet edges before doing this.
- Close edges tightly but do not spread dough out too large, trim edges again with cutter.
- Lay on floured board to rise for about 1 hour or more.
- They must be about twice their thickness.
- Cover with warm cloth.
- FRY in deep hot fat (360-370°F )& when golden brown on both sides, drain & sprinkle with powdered sugar.
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- Scald the milk. To scald milk: Place milk in a heavy-bottomed pan on low heat. Stir occasionally until milk is just hot with steam and small bubbles appear around the edges; do not boil. Remove from the heat.
- Allow butter and milk to cool until it is just warm (around 110-115°F). Add yeast and 2 cups flour. Mix well.
- Allow to rest for around 10 minutes to give the yeast time to “proof” or activate. The mix should be starting to bubble.
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